Creamy Pork Tenderloin with Mushrooms. A simple and quick way to cook together meat and its side dish: a perfect dish for everyday lunch or dinner. Get ready to discover the pleasure of a main course that combines the delicacy of pork tenderloin with the earthy and enveloping flavor of mixed mushrooms.
This recipe is the quintessence of comfort food: quick to prepare (less than 30 minutes!) and immersed in a creamy and velvety sauce that will make you want to mop up every last bit (which is mandatory here!). Whether it’s a quick dinner or a special lunch, this dish is a guaranteed success.
Pork tenderloin is a classic that everyone agrees upon, perfect for transforming everyday cooking into a small festive moment, but also ideal for Sunday lunch. With just a few simple ingredients, the meat remains tender and juicy, wrapped in an incredibly flavorful sauce.
This is the ideal recipe if you’re looking for a simple and comforting dish, capable of delivering real joy with every bite. Get ready: the only real challenge will be resisting the temptation to finish all the gravy!
Variations and Substitutions
If you don’t like pork or simply want to vary, you can substitute the tenderloin with:
Turkey breast: A lean, delicate alternative that cooks in the same time.
Veal scallops: The ideal choice for a richer flavor and even more tender meat (becoming a classic “Veal Scallops with Mushrooms”).
Pork loin: More economical than the tenderloin, works great when sliced thinly. Just be careful not to overcook it to keep it juicy.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Creamy Pork Tenderloin with Mushrooms
- 1.54 lbs pork tenderloin (cut into medallions about 1 inch thick)
- 1.1 lbs mushrooms (you can use champignon, oyster mushrooms, or a mix with porcini)
- 1 cup cooking cream
- 1/4 cup beef broth (for deglazing)
- as needed flour
- garlic
- 1 tbsp butter
- as needed extra virgin olive oil
- aromatic herbs (Rosemary and a bit of chopped fresh parsley)
- salt
- green pepper
Tools
- Frying Pan
- Lid
Steps
Creamy Pork Tenderloin with Mushrooms
Clean the mushrooms by cutting off the end of the stem and removing the dirt with a damp cloth, then cut them into pieces.
Sauté a garlic clove in the oil.
Add the mushrooms, season with salt and sauté them first over high heat to eliminate water, then cook over medium heat, stirring occasionally.
Once ready, season with pepper, adjust the salt, remove from the pan and set aside.
Meanwhile…
Cut the pork tenderloin into medallions (if not already cut). Quickly coat them in flour, shaking off the excess.
In the same pan as the mushrooms (without cleaning it, to keep the flavors!), melt the butter with a drizzle of oil and rosemary.
Place the medallions in the pan and brown them well for 3-4 minutes per side until they have a nice golden crust.
Raise the heat slightly and pour in the broth. Let it evaporate completely.
Add green peppercorns (whole or slightly crushed) along with the mushrooms when you return them to the pan with the meat, just before adding the cream.
Lower the heat, add the set-aside mushrooms and pour in the cream.
Gently mix to create the sauce.
Cover with a lid and let it cook for another 2-3 minutes: just enough time for the sauce to thicken and the meat to finish cooking while staying juicy.
Season with salt and serve immediately, drizzling each medallion with plenty of mushroom sauce.
Enjoy your meal.
Tips
The choice of mushrooms
Flavor mix: If you use only button mushrooms, the flavor will be delicate. For a more “woodsy” taste, add a handful of dried porcini mushrooms (soaked in warm water) or chanterelle mushrooms.
Never wash mushrooms under running water! They absorb everything like sponges.
Clean them with a damp cloth or brush.
Remove the tenderloin from the fridge at least 20-30 minutes before cooking. If the meat is too cold when it hits the pan, the temperature drops sharply and the meat may “boil” instead of searing.
Don’t overdo it with the flour. The medallions should only be “dusted”. If you put too much, the sauce will become gummy instead of velvety.
Once cooked, let the tenderloin rest in its sauce for 2 minutes over the heat before serving. This allows the meat fibers to relax and become even more tender.
Suggest salting the meat only halfway through cooking and the mushrooms only at the end. This way, the mushrooms won’t release too much water immediately and will stay firm and golden.
Storage
The dish can be stored in the refrigerator for up to 2 days in an airtight container.
When reheating, suggest adding a splash of milk or broth to restore creaminess to the sauce, which will have thickened.
FAQ (Frequently Asked Questions)
How can I substitute the milk?
Use coconut cream (the thick one in a can, unsweetened) or a soy-based cooking cream. The taste of coconut surprisingly goes well with green pepper!
Instead of flour?
For a gluten-free version, I suggest using rice flour or cornstarch: the result will be even lighter and silkier.
